1 can kidney beans, strained, 1 cup fresh baby spinach,
1 cup 10% cream, (or milk),
3 cups chicken stock, 1 diced onion, 1 diced carrot,
1/4 cup diced yellow pepper,
1 teaspoon chopped fresh thyme, 2 tablespoons extra virgin olive oil,
sea salt and freshly ground black pepper to taste.
Recipe: In a medium saucepan, heat the olive oil and saute the carrot, pepper and onion. Add the chicken stock and the beans and bring to a boil. Reduce the temperature and simmer for 15 minutes. Add the cream, baby spinach and thyme during the last 3 minutes of cooking. Season to taste with salt and pepper and serve the Tuscan bean soup with some warm crusty Italian bread.
Tip:Whole milk can be used instead of 10% cream. Only for restaurant service cream would be better, as it is more stable than milk.
